Food chemistryChinaFlavoring AgentsFruitGas Chromatography-Mass SpectrometryMalus
Sensory-directed flavor decoding: key aroma compounds determination in new Chinese apple cultivars using GC × GC-QTOFMS approach.
Jianing Li, Tao Lu, Yue Wang, Mengge Tang, Tingting Ma, Mukesh Kumar Awasthi, Xiangyu Sun, Yulin Fang
Published: 202510.1016/j.foodchem.2025.146662
Abstract
The new superior fresh apple varieties "Qin Cui" and "Qin Mi" cultivated in recent years are highly appreciated for their unique flavors, but their key aroma-active compounds have not yet been identified. This study used SPME combined with GC × GC-QT…
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